Ingredients:
1 small butternut squash ( about 1 pound)
3 tart green apples
1 medium onions
1/4 teaspoon rosemary
1/4 teaspoon marjoram
3 (10 1/2 ounce) cans chicken broth, double strength
2 (10 1/2 ounce) cans water
2 slices white bread
salt and pepper
1/4 cup heavy cream
1 tablespoon parsley, freshly chopped
Directions:
Cut butternut squash in half, peel and seed.
Peel, core and coarsely chop the apples.
Peel the onion and coarsely chop.
Combine all these ingredients with the rosemary, marjoram, chicken broth, water, bread, salt and pepper in a heavy saucepan.
Bring to a boil and simmer for 45 minutes.
Puree the soup in a blender until smooth.
(Do in several batches, not filling the blender more than a quarter full each time).
Return the soup to the saucepan and bring to a boil, then reduce the heat.
Just before serving, add the heavy cream.
Serve hot with a sprinkle of fresh chopped parsley on top.
Servings: 6-8
Time preparation: 30 min.
Time total: 90 min.